If there’s one thing the French do well, it’s their delicious French desserts.
A key element of many, from chocolate eclairs to profiteroles, is a beautiful choux pastry. Pronounced “shoo”, it is unusual because it’s “cooked” before it’s baked and uses steam created by the eggs as the raising agent.
Here, Australian food experts Fran Abdallaoui and Pamela Clark take us through how to make choux pastry step by step, with all their secret choux pastry tips to get it right, every time (click through the gallery below).
Text & Photos: The Australian Women’s Weekly